Creamy risotto with white asparagus

🧂 Ingredients

• 6 pcs white asparagus
• 40 gr chopped yellow onion
• 40 gr butter
• 1 tbsp olive oil
• 120 gr arborio rice
• 360 ml chicken stock
• 50 ml dry white wine
• 1 tbsp lemon juice
• 20 gr grated Parmesan cheese

  optional
• Thyme

Instructions

• 1 Peel and clean the asparagus. Melt 20 gr of butter with the olive oil and sauté
  the asparagus until golden brown and tender.
• 2 Check the doneness of the asparagus with the knife and season with salt and
  pepper. Let them cool.
• 3 You can use the same pan used for the asparagus. Sauté the chopped onion until
  translucent with a knob of butter. Add the raw arborio rice and cook for 2-3
  minutes. Stir until the rice is shiny and translucent (nacrée).
• 4 Add the white wine and the fresh thyme, gently stir, the rice must absorb the
  wine.
• 5 Once the wine is almost absorbed add a ¼ of warm chicken stock and cook until
  the liquid is completely absorbed, stir gently. Repeat the same with the rest of
  the chicken stock until the rice is cooked and creamy.
• 6 Cut the pan roasted white asparagus tips and slice the remainder of the spears.
• 7 Add the sliced asparagus into the risotto and stir to combine.
• 8 Season the risotto to taste and adjust the texture if required with a knob of
  butter, extra chicken stock, or a dash of cream for a smooth and creamy finish.
• 9 Sprinkle the grated Parmesan onto a baking tray with parchment paper.
• 10 Bake in the oven at 160°C for 8-12 minutes until golden brown and let it cool.

Nutrition Info